Homemade Tomato Soup

Makes 6 servings

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1 pound roma tomatoes, cut in half

2 tablespoons olive oil, plus more for roasting garlic

1 tablespoon red wine vinegar

1 head garlic

1 white onion, peeled and chopped

1/2 tablespoon dry basil, or 1/2 bunch fresh

2 cups chicken stock (water may be substituted)

1 28-ounce can crushed tomatoes

Salt to taste

Sugar to taste

Vinegar to taste

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1. Preheat oven to 400 degrees, toss roma tomatoes with 1 tablespoon olive oil and 1 tablespoon vinegar. Season with salt. Spread on sheet pan lined with parchment paper, flesh side up. Roast in oven for 20 minutes.

2. To cook the head of garlic, smash the entire head with the flat bottom of the can of tomatoes. Most of the skins will fall away. Peel individual cloves and place in a small saucepan. Add enough olive oil to generously cover and cook over low heat while the tomatoes are roasting, about 20 minutes, but watch so it doesn't burn.

3. To start the soup, heat large pasta pot over medium heat. Add 1 tablespoon olive oil, heat for 3 minutes, and add onion with ½ tablespoon dry basil. If you are using fresh, you will add that in at the end of recipe. Sweat until translucent. Add cooked garlic to pan and a bit of the infused olive oil and stir to incorporate. Add roasted roma tomatoes followed by chicken stock and crushed tomatoes. Cook for about 25 minutes.

4. Taste the soup and decide if you feel it's too tart or too sweet. If too tart, add ½ tablespoon sugar and incorporate completely before tasting again. Add in ½-tablespoon increments until you are happy with the balance. If it's too sweet, add ½ tablespoon of vinegar; stir to incorporate completely before tasting again. Use this technique for most (fresh or canned) tomato recipes to balance flavor.

5. Pulse soup with immersion blender, making sure tomatoes are not left in big chunks. Puree to desired texture.

6. To serve, ladle soup into bowls.

Per serving: 288 calories, 10 grams protein, 54 grams carbohydrates, 26 grams sugar, 6 grams fat, no cholesterol, 567 milligrams sodium, 14 grams dietary fiber.EndText